Team Kalorik TKG BBA 2 Скачать руководство пользователя страница 20

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Copies  of  the  I/B.  Please  reproduce  them  without  any
changes  except  under  special  instruction  from  Team
International  BELGIUM.  The  pages  must  be  reproduced
and folded in order to obtain a booklet A5 (+/- 148.5 mm

width  x  210  mm  height).  When  folding,  make  sure  you
keep  the  good  numbering  when  you  turn  the  pages  of
the  I/B.  Don’t  change  the  page  numbering.  Keep  the
language integrity.

TKG BBA 2 – 080514

Assembly page 20/44

Fax +32 2 359 95 50

The bread is too dense and weighs
too much

Too much flour or fruits or too little water or yeast.
Reduce the amount of flour or fruits or increase the

amount of water or yeast.

The middle part is hollow

Reduce the amount of water or yeast, reduce the
water temperature or add salt.

Dry powder on surface of the bread

Reduce the amount of sticky ingredients such as
butter or bananas, or add enough water.

The crust of cakes (or other

preparations with lots of sugar) is too
thick and the colour is too dark

Too much sugar causes the dark colour. Press

START/STOP 5 to 10 minutes before the end of the
baking time and keep the bread or cake in the
baking tin for about 20 minutes with the cover closed

before taking it out.

If the bread result is not satisfactory, please check the following points:

Caution: Try one solution at a time per loaf.

A) Measurement problems

Loaf rises then falls



Decrease the amount of water/milk by 2 tbs.



Increase the amount of salt by 1/4 tsp.



Decrease the amount of yeast by 1/4 tsp.

Loaf rises too much



Decrease the amount of flour by 2 tbs.



Decrease the amount of water/milk by 2 tbs.



Increase the amount of salt by 1/4 tsp.



Decrease the amount of sugar/honey by 1 tsp.



Decrease the amount of yeast by 1/4 tsp.

Loaf does not rise enough



Increase the amount of water/milk by 2 tbs.



Decrease the amount of salt by/4 tsp.



Increase the amount of sugar/honey by 1 tsp.



Increase the amount of yeast by 1/4 tsp.

Crust is too dark



Decrease the amount of sugar/honey by 1 tsp.

Loaf partially cooked



Decrease the amount of water/milk by 2 tbs.

Top of the loaf is not smooth



Decrease the amount of flour by 2 tbs.



Increase the amount of water/milk by 2 tbs.

Texture of the loaf is heavy or dense



Decrease the amount of flour by 2 tbs.



Increase the amount of sugar by 1 tsp.



Increase the amount of yeast by 1/4 tsp.

B) Ingredient problems

If the poor result is not due to measurement problems, it can also be due to the ingredients

themselves:

Loaf rises then falls



The flour is too fine.

Содержание TKG BBA 2

Страница 1: ...BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B Do...

Страница 2: ...l BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B D...

Страница 3: ...mpartment 3 Upper heating element 4 Lower heating element 5 Door 6 Handle 7 Viewing window 8 Water tank 9 Baking tin 10 Kneading blade 11 Measuring cup 12 Measuring spoon a teaspoon b tablespoon 13 Su...

Страница 4: ...l BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B D...

Страница 5: ...l BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B D...

Страница 6: ...ppliance from the power supply Never use the appliance outside and always place it in a dry environment Never use accessories which are not recommended by the producer They could constitute a danger t...

Страница 7: ...damp cloth and dry these parts thoroughly Assemble the parts and let the appliance work empty for about 10 minutes Plug in the appliance 00 will appear on the LCD display and press the FUNC key 4 tim...

Страница 8: ...ition you can choose between 10 types BASIC FRENCH SWEET WHOLE WHEAT PIZZA COOKIE BAGUETTE COUNTRY CROISSANT BRIOCHE Preset key TIME TEMP switch key 24 Allows you to preset the baking of bread Up Down...

Страница 9: ...HEAT to bake wholewheat bread PIZZA to bake pizzas COOKIE to bake cookies BAGUETTE to bake baguettes COUNTRY to bake country bread CROISSANT to bake croissants BRIOCHE to bake brioches Cooking functio...

Страница 10: ...see the following marks Tablespoon tbs 15 ml Teaspoon tsp 5 ml To measure liquid ingredients fill the measuring cup and place it on a flat surface The liquid level line must be aligned to the mark of...

Страница 11: ...our bread flour or gluten to produce taller light textured bread Rye flour Rye flour is a high fibre flour similar to whole wheat flour Rye flour must always be mixed with a high proportion of all pur...

Страница 12: ...ng yeast aroma If this does not occur fresh yeast should be purchased Sugar Sugar is important for the colour and flavour of breads It is also food for yeast as it supports the fermentation process Re...

Страница 13: ...to the shaft inside the baking pan by lining up the flat side of the blade with the flat side of the shaft Push the blade firmly onto the shaft Important Be sure to set the kneading blade firmly into...

Страница 14: ...NG THE BAKING CYCLE approximately the last hour as this may cause the bread to collapse 13 Before taking out the baking pan with the bread let them cool down for a while as they are very hot To remove...

Страница 15: ...will appear on the display Press the MODE key twice The DOUGH and RISE indicators will light up Press the SEL key to choose the type of dough You can choose between 10 types BASIC FRENCH SWEET PIZZA...

Страница 16: ...H BREAD 330 ml of water 1 tablespoon of margarine or butter 1 5 teaspoon of salt 395g of all purpose flour or bread flour 55g of gluten free flour 1 teaspoon of quick rise yeast SWEET BREAD 160 ml of...

Страница 17: ...r the first six in the form of a symbol For some preparations not for all you can adjust the cooking time by pressing the and keys but not the temperature Press the START STOP key to activate the oper...

Страница 18: ...key three times The BOTTOM indicator will light up and the temperature will start flashing on the display The default temperature is 150 C If you wish to set a different temperature press the and keys...

Страница 19: ...TROUBLESHOOTING GUIDE OPERATION PROBLEMS Problem Solution Smoke comes out of the side vents during the baking process This can be due to some oil on the heating element Unplug the appliance remove th...

Страница 20: ...with the cover closed before taking it out If the bread result is not satisfactory please check the following points Caution Try one solution at a time per loaf A Measurement problems Loaf rises then...

Страница 21: ...the baking tin Never use scratching or abrasive objects as they would damage the non stick coating of the baking tin No guarantee claims will be accepted in case the non stick coating of the baking ti...

Страница 22: ...will be continued automatically if the supply is restored within 5 minutes without having to press the START STOP key If the supply interruption time exceeds 5 minutes the memory cannot be kept and t...

Страница 23: ...chaud Laissez le refroidir compl tement avant de le ranger ou de le nettoyer N utilisez pas l appareil pr s de sources de chaleur La fiche doit tre d branch e avant de nettoyer votre appareil et de le...

Страница 24: ...sque d accident assurez vous que le prolongateur ne pend pas d un coin de table par exemple ou qu il ne tra ne pas par terre AVANT LA PREMIERE CUISSON D ballez l appareil et retirez tout mat riel d em...

Страница 25: ...och ou WHOLE WHEAT pain de bl complet En position DOUGH RISE vous pouvez choisir entre 10 types BASIC standard FRENCH pain fran ais SWEET pain brioch WHOLE WHEAT pain de bl complet PIZZA COOKIE petit...

Страница 26: ...brioch WHOLE WHEAT pour cuire un pain de bl complet PIZZA pour cuire des pizzas COOKIE pour cuire des petits g teaux BAGUETTE pour cuire des baguettes COUNTRY pour cuire un pain de campagne CROISSANT...

Страница 27: ...etite Mesurez les ingr dients uniquement avec ces accessoires Les recettes de ce mode d emploi sont bas es sur ces dosages L unit utilis e dans ce mode d emploi est exprim e en bol doseur et fraction...

Страница 28: ...iser de la farine pain Farine pain La farine pain est une farine haute teneur en gluten prot ine qui a t trait e avec des am liorants qui rendent la p te plus tol rante pendant le p trissage Habituell...

Страница 29: ...de carbone qui est n cessaire pour faire du pain Afin de produire ce gaz la levure a besoin de glucides qu on trouve dans le sucre et la farine On utilise la levure granul e active dans toutes les re...

Страница 30: ...fois les pains faits avec du beurre conservent leur fra cheur plus longtemps Si on emploie du beurre ou de la margarine directement du r frig rateur il faut le couper en petits morceaux pour faciliter...

Страница 31: ...ajoutez la levure ou la levure chimique Pour ajouter la levure faites un petit trou au sommet de la farine avec votre doigt Mettez la levure dans le trou et assurez vous qu elle ne touche pas de liqui...

Страница 32: ...ain retirez le doucement afin de ne pas l endommager lorsque vous coupez le pain 14 Ne posez pas le moule chaud ou quelque objet que ce soit sur le dessus de l appareil pour ne pas endommager sa surfa...

Страница 33: ...urs commence Quand le compte rebours atteint le z ro 3 bips sonores retentiront et l appareil s teindra automatiquement 0 s affichera l cran Vous pouvez utiliser la p te lev e pour former le pain que...

Страница 34: ...e de margarine ou de beurre 1 5 cuill res caf de sel 395gr de farine tout usage ou farine pain 55gr de farine sans gluten 1 cuill re caf de levure action rapide PAIN BRIOCH 160 ml d eau 1 75 cuill res...

Страница 35: ...nt s allumera pour les six premiers en forme d un symbole Pour certaines pr parations pas pour toutes vous pouvez ajuster le temps de cuisson en appuyant sur les touches et mais pas la temp rature App...

Страница 36: ...uminera plus et le compte rebours commencera Quand le compte rebours atteint le z ro 3 bips sonores retentiront et l appareil s teindra automatiquement 0 s affichera l cran D branchez l appareil FONCT...

Страница 37: ...e est de 220 C et ne peut pas tre chang e Appuyez sur la touche de passage de la temp rature au temps c t de la touche FUNC pour passer au r glage du temps Le temps pr d fini est de 30 minutes Si vous...

Страница 38: ...op de farine ou de fruits ou pas assez d eau ou de levure R duisez la quantit de farine ou de fruits ou augmentez la quantit d eau ou de levure La partie centrale du pain est creuse R duisez la quanti...

Страница 39: ...p fine Vous avez utilis un mauvais type de levure Vous avez mis trop de sel Si votre pain est plat l ve peu ou pas Le liquide est trop froid chaud La farine est trop vieille La farine a une trop faibl...

Страница 40: ...de mettre l appareil en marche 5 Corps de l appareil Nettoyez le corps de l appareil avec un chiffon humide N utilisez pas de d tergents abrasifs N immergez jamais l appareil dans l eau ou tout autre...

Страница 41: ...BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B Do...

Страница 42: ...BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B Do...

Страница 43: ...BELGIUM The pages must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B Do...

Страница 44: ...must be reproduced and folded in order to obtain a booklet A5 148 5 mm width x 210 mm height When folding make sure you keep the good numbering when you turn the pages of the I B Don t change the page...

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